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Lay chicken on top of a bed of potatoes then pour on this creamy sauce for an unbeatable dinner

Garlic Parmesan Chicken with Potatoes: A Luxurious Sunday Night Delight


Garlic and Parmesan. It’s such a perfect combination that gets even better when you mix those two ingredients with butter and mayonnaise to create a rich cream sauce that’s poured over slowly-cooked chicken. Toss in some potatoes and asparagus, and you’ve got yourself the perfect Sunday night meal.

The Versatility of the Dish:

Making the chicken with the garlic cream sauce (as below) is my favorite way to enjoy this dish. But on days that I want something a bit lighter, I add the garlic in at the beginning and just sprinkle Parmesan cheese on at the end, when I would add the sauce. Still all the flavor, you just lose some of the richness.

Garlic Parmesan Chicken with Potatoes Recipe:


  • 2 pounds (900 grams) boneless, skinless chicken breasts
  • 1 pound (450 grams) baby red potatoes, quartered (or halved, if they’re smaller)
  • 1 pound (450 grams) asparagus, cleaned and trimmed
  • 1 cup (250 ml) butter, (2 sticks) at room temperature
  • 1 cup (250 ml) mayonnaise
  • 1 cup (250 ml) Parmesan cheese, grated
  • 6 cloves garlic, minced
  • 2 tablespoons (30 ml) olive oil, divided
  • 1 teaspoon (5 ml) fresh oregano, chopped (or 1/4 teaspoon dried)
  • 1 teaspoon (5 ml) fresh basil, chopped (or 1/4 teaspoon dried)
  • Juice of 1 lemon
  • 1 1/4 teaspoons salt, divided
  • 3/4 teaspoon freshly ground pepper, divided


  1. Prepare Potatoes: Toss red potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place in the bottom of a 6-quart slow cooker.
  2. Season Chicken: Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper and drizzle with remaining tablespoon of olive oil. Place in a single layer on top of potatoes.
  3. Slow Cook: Place the lid on top of the slow cooker and cook on low for 7 hours, until potatoes are tender and fluffy.
  4. Prepare Sauce: In a medium-sized bowl, combine the butter, mayonnaise, Parmesan cheese, garlic, oregano, basil, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over the chicken, and arrange asparagus along the sides of the chicken. Replace the lid and cook for another 30 to 45 minutes, until the asparagus is fork-tender and the sauce is hot throughout.
  5. Serve: Using a slotted spoon, remove the asparagus, chicken, and potatoes.


  • For added texture, use seasoned skin-on chicken and sear in a hot pan with olive oil and butter before placing over the potatoes in the slow cooker.
  • Experiment with different herbs and spices to customize the flavor of the dish according to your preferences.


Q: Can I prepare this dish ahead of time?
A: Yes, you can prepare the ingredients and assemble the dish in the slow cooker the night before. Store it in the refrigerator and cook it the next day.

Q: Can I use other vegetables instead of asparagus?
A: Absolutely! Feel free to substitute asparagus with your favorite vegetables such as broccoli, green beans, or Brussels sprouts.

Q: Can I make the sauce without a blender?
A: Yes, if you don’t have a blender, you can use a mason jar. Pour the separated sauce into the jar and shake vigorously to emulsify it before pouring over the chicken.

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use boneless, skinless chicken thighs instead of chicken breasts for this recipe. Adjust the cooking time accordingly, as thighs may cook faster than breasts in the slow cooker.